Cherry Chocolate Chip Muffins

This year we took the kids to go cherry picking.  It was fun and we ended up with a lot of cherries.

Nothing is better than fresh fruit.  Baby Boy loved eating cherries.  But we still could not eat them fast enough.  Baby Girl really likes to bake so we decided to make muffins.

This recipe is easy and Baby Girl was totally able to help.

Cherry Chocolate Chip Muffins

Ingredients:

• 3 cups all purpose flour
• 3 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon of salt
• 1 teaspoon cinnamon
• 1/3 cup (5 Tablespoons) unsalted butter; melted & cooled
• 1/3 cup vegetable oil
• 1 cup sugar
• 2 eggs, large at room temperature 
• 1/3 cup sour cream, at room temperature
• 1 cup milk
• 1 teaspoon vanilla extract
• 3/4 cup semi sweet chocolate chips
• 1 1/4 cup chopped cherries
• coarse sugar for sprinkling 

Directions:

1. Preheat oven to 425F.  Spray muffin pan with nonstick spray.
2. Whisk the flour, baking powder, baking soda, and salt together in large bowl.  
3. In a separate bowl, whisk the melted butter, oil, sugar, eggs, sour cream, milk and vanilla extract together until combined.  The mixture should be a pale yellow.  
4. Pour wet ingredients into dry ingredients and fold together until completely combined.  Make sure not over mix.  The batter will be thick.  
5. Fold the chocolate chips and cherries into the batter.  
6. Use a ice cream scoop to fill the muffin pan to the top.  Sprinkle with coarse sugar. 
7. Bake at 425F for 5 minutes.  Keeping the muffin pan in the oven reduce the oven temperature to 350F.  Continue to bake for 15-20 minutes or until the tops are golden brown.  Stick a toothpick in the center to check if the muffins are done.  If the toothpick comes out clean, the muffins are done.  
8. Allow to cool in pan for about 10-15 minutes.  

These muffins were good.  The cherries are just tart enough to go along with the chocolate chips.  

Keep baking freinds!

XOXO

Cranberry Orange Muffins

Fall is here.  Well it's October.  Here in California depending on where you live it's still hot.  But whatever.  It's October and therefore Fall is here.  Baking in the Fall/Winter is the best.  Baking warms your house and makes it smell amazing. 



 I decided to celebrate the cooler weather with some cranberry orange muffins.  This recipe is super easy to make.  The batch is pretty small so you don't have to worry about tons of leftovers.  Or you can double the recipe and share with friends. 

The tart cranberries make the muffins perfect for drenching orange icing over the top.  The orange is stubble but yummy.

Cranberry Orange Muffins

Ingredients:

1 and 3/4 cups all purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 cup butter, soften and unsalted

3/4 cup granulated sugar

2 large eggs

1/2 cup Greek yogurt

1 teaspoon vanilla extract

1/3 cup milk

zest of 1 orange

1/2 cup chopped walnuts

1 and 1/2 cup fresh cranberries

Orange Icing

1 cup confectioners sugar

juice of 1 orange (about 3 Tablespoons)

Directions:

1. Preheat oven to 425F.  Spray a muffin pan with non stick spray or line with cupcake liner.  Set aside. 
2. In a large bowl, toss the flour, baking soda, baking powder, cinnamon, and salt together.  Set aside.
3. In a stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth, about 1 minute.  Add the granulated sugar and beat until creamed, about 2 minutes.  Scrape down the sides as needed.  Add the eggs, Greek yogurt, and vanilla extract.  Beat on medium speed for 1 minute.  Scrape down the sides and bottom of the bowl as needed. 
4. Pour the dry ingredients into the wet ingredients and beat on low speed until just combined.  Do not over mix.  Add the milk and orange zest and beat until just combined.  Fold in the walnuts and cranberries. 
5. Use a ice scoop to fill each cup or liner.  Fill all the way to the top,  Bake the muffins for 5 minutes at 425F, then keeping the muffins in the oven, reduce the oven temperature to 350F.  Bake for an additional 15-18 minutes or until a toothpick inserted in the center comes out clean.  The total time these muffins take in the oven is about 22-23 minutes.  Allow the muffins to cool in the pan for about 5 minutes then transfer to a wire rack.
6. Whisk the confectioners sugar and orange juice together.  Drizzle over muffins. 

The muffins are perfect for the fall weather!  The muffins stay fresh stored in the refrigerator for about 1 week. 

Keep baking friends!

XOXO

Bluebuerry Streusel Muffins

It's so hard to get breakfast ready in the morning on the weekdays.  Between getting ready, feeding the dog, packing lunches, and getting the kid up and ready.  Who has time for breakfast?  But since we are trying to lead by example for Hargow I wanted to make something semi healthy. You know.  Besides throwing a toasted waffle in a bag for her to eat in the car.  

There are all kinds of streusels.  This one is super easy to make.  You can add it to the muffins in layers or just put on top.  I am too lazy for layers so I just sprinkle mine on top. 

Fresh blueberries are the best.  However, you can totally substitute with frozen.  Just make sure when you use frozen to NOT defrost. 

This batter will be little thick.  Which for me is perfect for using a ice cream scoop to scoop out. 

The blueberries might burst but don't worry about it.  It just means there will be pretty blue/purples swirls.  If using frozen blueberries make sure you mix them into the batter while they are frozen. 

I use a ice cream scoop to scoop out my muffins BECAUSE I am lazy and BECAUSE it is super easy. 

I am too lazy to layer the streusel so I just pack all the streusel on top.  The more the merrier!

These muffins smell so good when they are cooling on the rack.  You can eat them warm or wait for them to cool.  You can slather butter on them or eat them plain. 

Blueberry Streusel Muffins

Ingredients:

     Streusel

• 1/2 cup brown sugar
• 1/2 cup pecans, chopped
• 1 teaspoon ground cinnamon

     Muffins

• 1/2 cup butter, unsalted softened to room temperature
• 1/2 cup granulated sugar
• 1/4 cup packed brown sugar
• 2 eggs, large room temperature
• 1/2 cup Greek yogurt
• 2 teaspoons vanilla extract
• 1 and 3/4 cup all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 cup milk
• 1 and 1/2 cup fresh blueberries

Directions:

1. Preheat oven to 425F.  Spray 12 count muffin pan with nonstick spray or line with cupcake liners.  Set aside.
2. Make the streusel:  In a small bowl, toss together the brown sugar, nuts, and cinnamon.  Set aside.
3. Make the muffins:  In a stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy.  Add the granulated sugar and brown sugar and beat on high until creamed.  Scrape down the sides and bottom of the bowl to make sure fully incorporated.  Add the eggs, Greek yogurt, and vanilla extract.  Beat on medium speed until the mixture is fully combined.  Scrape down the sides and bottom of the bowl. 
4. In a separate bowl, whisk the flour, baking soda, baking powder, and salt together.  Pour the dry ingredients into the wet ingredients and beat on low speed until just about combined.  Add the milk and beat until combined.  Fold in the blueberries with a rubber spatula. 
5. Use a ice cream scoop to scoop out the batter info the prepared muffin tin.  Top with the streusel.  Bake the batch for 5 minutes  at 425F then keeping the muffins in the oven, lower the oven temperature to 350F and bake for 18-21 more minutes or until a toothpick inserted comes out clean.  The total time these muffins take in the oven is about 23-26 minutes. 

My family loved these muffins.  They were perfect for a quick breakfast.  I actually feel like they are better the next day because all the flavors really stick. 

Keep cooking friends!

XOXO





Cranberry Orange Muffins

I am so excited that I have started baking again.  Buying store bought baked goods just makes me sad.  Especially when I know I can bake yummy treats for my family. 

These muffins was my first time baking with cranberries.  The muffins were super easy and the orange glaze is a must!  Please do not skip the glaze. 

Cranberry Orange Muffins

Ingredients:

1/2 cup unsalted butter, softened to room temperature

1/2 cup granulated sugar

1/4 cup packed brown sugar

2 large eggs, room temperature

1/2 cup yogurt

2 teaspoon vanilla extract

zest of 2 oranges

1 and 3/4 cups all purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

2 tablespoons orange juice

2 tablespoons whole milk

1 and 1/2 cups fresh cranberries

Orange Glaze

1 cup powder sugar

3 Tablespoons orange juice

Directions:

1)  Preheat oven to 425F degrees.  Spray a 12 count muffin pan with nonstick spray.  Set aside.

2)  Using a mixer, beat the butter on high speed until smooth and creamy, about 1 minute.  Add the granulated and brown sugars.  Beat until creamed, about 2 minutes.  Scrape down the sides so everything in incorporated.  Add the eggs, yogurt and vanilla extract.  Beat on until combined.  Beat in the orange zest until combined. 

3)  In a large bowl, mix flour, baking soda, baking powder, cinnamon and salt. 

4)  Pour the wet ingredients into the dry ingredients and slowly mix with a rubber spatula.  Add the orange juice and milk and mix until combined.  Fold in cranberries. 

5)  Use a ice cream scooper and scoop batter into prepared muffin pan.  Top the batter with an additional cranberry or two for looks, if desired.  Bake for 5 minutes at 425F degrees, then keeping the muffins in the oven, lower the oven temperature to 350F degrees and bake for 18-20 more minutes or until a toothpick inserted in the center comes out clean. 

6)  While the muffins are cooling make the orange glaze.  Whisk the glaze ingredients together.  Drizzle over warm muffins.  Allow to cool before eating.  This will allow the glaze to harden on the muffin. 

These muffins are so yummy.  They are perfect for breakfast or dessert.  Or a snack!  Baby Girl however was not a fan.  I think they were a little too tart for her. 

Please make these this holiday season. 

Keep baking friends!

XOXO

Peanut Butter Apple Banana Mini Muffins

My mom keeps dropping off ripe bananas at my house.  This stuff is just sitting on the table in my kitchen.  The other day Baby Girl grabbed one and  squished it like the Hulk.  How can someone so cute be so annoying?

So I decided I needed to do something about these bananas.  The now over ripe ones ... the ones that my mom keeps bringing over ... the ones just sitting on my table ... the ones that Baby Girl can now reach.   

I am working on not making muffins with the KitchenAid.  I am starting to feel like this is the way to go to not over mix muffin batters.  The muffin making process is not that much slower with hand mixing.  But the muffins are so much more tender. 

Peanut Butter Apple Banana Mini Muffins
Ingredients:

• 1 egg, large room temperature
• 1/2 cup brown sugar
• 1/3 cup vegetable oil
• 1/4 cup granulated sugar
• 1/4 cup vanilla yogurt
• 1/4 cup crunchy peanut butter
• 2 teaspoons vanilla extract
• 1 1/2 cups all purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup mashed ripe bananas (about 2 large or 3 small bananas)
• 1 cup grated apples ( about 2 small or 1 large)

Directions:

1. Preheat oven to 350F.  Spray mini muffin tin with cooking spray.
2. In a large bowl, add egg, brown sugar, oil, sugar, yogurt, peanut butter, and vanilla.  Wisk until smooth. 
3. In a separate bowl, mix the dry ingredients. 
4. Slowly add the dry mixture into the wet mixture with a rubber spatula.  Be careful to not over mix.
5. Add the bananas and apples.  I grated the apples with the peal on.
6. Fill the mini muffin tin.  Bake for about 10 minutes. 
7. Cool on a wire rack.  Enjoy!

These muffins were super yummy.  I used chunky peanut butter because that is all I had in my pantry.  I will say that I think creamy peanut butter will be much better for this recipe.  However, Baby Girl has been gobbling them up with no complaints. 

Keep baking my friends!
XOXO

Double Chocolate Zucchini Muffins

I recently got a FitBit to track my steps.  I think it's really helping me move more.  10k steps is my goal every day.  I have dropped the pregnancy weight but I still need to drop the "trying to get pregnant" weight.  I totally envy the women who lose weight right after having a baby. 

I made these muffins while El Husbee was giving Baby Girl a bath.  Super easy and fast.  I just took out the eggs and yogurt before we went on our nightly walk.  Then threw everything together when we got back.

Double Chocolate Zucchini Muffins


Ingredients:

• 1 1/2 cups shredded zucchini
• 1 cup all purpose flour
• 1/2 cup unsweetened cocoa powder (not dutch process)
• 3/4 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup  semi sweet chocolate chips
• 2 eggs, large room temperature
• 1/4 cup vegetable oil
• 1/4 cup vanilla yogurt, room temperature
• 1/2 cup granulated sugar
• 1 teaspoon pure vanilla extract

Directions:

1. Preheat oven to 425F and spray a 12 count pan with non stick spray or line with cupcake liners.  Set aside.
2. Use a couple of paper towels to absorb some moisture from the zucchini.  Set aside.
3. In a large bowl, whisk the flour, cocoa powder, baking soda, baking powder, salt and chocolate chips together until combined. 
4. In a medium bowl, whisk the eggs, vegetable oil, yogurt, sugar and vanilla extract until completely combine.  Make sure the ingredients are room temperature so all the ingredients mix well. 
5. Pour the wet ingredients into the dry ingredients and mix with a rubber spatula.  Fold in the zucchini. 
6. Use a ice cream scoop to fill the muffin pan. 
7. Bake the muffins for 5 minutes at 425F.  Keep the muffins in the oven and lower the temperature to 350F. and continue to bake for another 15 minutes.

The muffins are super soft and moist.  El Husbee and I ate them for dessert with peanut butter spread on them.  We both also took them to work for breakfast the next day. 

I still have zucchini left so I think I might need to make another batch ... you know, for Baby Girl to take to PoPo's to share.  Duh!


Keep baking friends!
XOXO

Coconut Chocolate Chip Banana Muffins

It's been a long time since I last blogged.  I know that one of my new years resolutions was to blog more this year.  However, I have been busy and have not had any time to bake.  Which also means not much to blog about.

I have been trying to eat right because I put on quite a few extra pounds over the winter.  This means keeping the house stocked with green bananas.  Green bananas are a healthy snack and also great before a workout.  However, brown or ripe bananas are full of sugar and not so great when on a diet.  

So what do you do with ripe bananas?  YOU MAKE BANANA BREAD!  Okay no banana bread because it takes too long to bake.  What does that mean?  MAKE MUFFINS!

Banana Coconut Chocolate Chip Muffins

Ingredients:
3 large very ripe bananas
1/2 cup granulated sugar
1/2 cup brown sugar
3 eggs
1/2 cup vegetable oil
1/2 teaspoon ground cinnamon
2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup shredded coconut, plus extra for sprinkling
1/2 cup semi sweet chocolate chips

Directions:
1.  Preheat oven to 350F.  Spray muffin pan with vegetable oil
2.  Mix bananas, sugar, and brown sugar in a bowl until smooth.
3.  Add eggs one at a time.
4.  Mix in vegetable oil until well combined. 
5.  Whisk cinnamon, flour, baking powder, baking soda, and salt together in a separate bowl.
6.  Mix in dry ingredients with banana mixture.  Do not over mix.
7.  Add coconut and chocolate chips by hand.
8.  Use a ice cream scooper to scoop batter into greased muffin pans.
9.  Sprinkle additional coconut on top
10.  Bake for about 21 minutes.
11.  Remove from oven and cool on rack for about 10 minutes.
12.  Remove muffins from pan and cool completely.

This muffin hit the spot.  So satisfying I ate it as my dessert.  This is a recipe that one should keep in their recipe box/binder.  It's fast and easy to make.  

Khloe the pup is patiently waiting for spring/summer.  This week we have gone on 3 walks so far and that makes everyone happy.  

Keeping cooking friends!

XOXO

Banana Oat Muffins

I think I have posted more banana recipes than anything else in the last 6+ months.  I can't help it.  El Hubby and I always have banana around.  It's a good snack food before and after a workout.  Then if they get too ripe you can't eat them cause they contain to much sugar.  Or can you ...

This banana oat muffin recipe that I am sharing is not too sweet at all.  Perfect for those who do not have a sweet tooth.  Which means 95% of my Asian family and friends.  

Banana Oat Muffins
From Honey & Jam

Ingredients:
1/4 cup all purpose flour
1 1/4 cup wheat flour
1 cup rolled oats
1/4 cup white sugar
1/4 cup brown sugar
2 teaspoons baking powder
2 teaspoon baking soda
1/2 teaspoon salt
1 egg
3/4 cup milk
1/3 cup vegetable oil
1/2 teaspoon vanilla extract
1 cup mashed bananas

Directions:

1. Preheat oven to 400 degrees F. 
2. Combine flours, oats, sugar, brown sugar, baking powder, baking soda, and salt in a medium bowl.
3. Beat eggs until light.  Stir in milk, vegetable oil, and vanilla extract.
4. Add the mashed bananas and combine thoroughly.  
5. Stir the flour mixture into the banana mixture until just combined.  DO NOT OVER MIX OR MUFFINS WILL BE TOUGH.
6. Spray a mini bundt pan with cooking spray and divide batter into pan.  Bake for about 14-16 minutes.

I brought these as a snack to a Tzu Chi meeting and they were a hit.  For me I thought these need more sugar.  They are definitely a muffin and not a cake.  But less sugar means more healthy.  Plus the oats are great for fiber. 

Khloe the pup is a very loved dog.  Looking at Khloe the pup it is hard to imagine that she came from a shelter and when El Hubby found her there she was just laying in the dirt.  Now she sunbathes on the patio.

Keep on cooking!

XOXO
Peggy

Banana Coconut Muffins topped with Walnuts

My mother in law loves nuts.  I am pretty sure it is all nuts.  Whenever we go to a restaurant she always asks for nuts in her salad.  She also loves coconut.  I am pretty sure whenever she goes to Cold Stone or any self serving ice cream place she always picks coconut as her topping.

So for Mother's Day I wanted to make a muffin that she would enjoy.

Banana Coconut Muffins topped with Walnuts
Adapted from Amandeleine

Ingredients:
1 cup all purpose flour
1/4 cup wheat flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup ripe bananas (about 2 bananas)
1/2 cup unsalted butter, melted (1 stick)
2/3 cup sugar
1 egg
1/2 teaspoon vanilla extract
3/4 cup sweetened shredded coconut
1/2 cup chopped walnuts

Directions:
1.  Preheat oven to 375F.  Line 12 muffin cups
2.  Whisk together flour, baking powder and salt together.
3.  Cream butter and sugar
4.  Add banana until combined.
5.  Add egg until combined.
6.  Add vanilla extract and coconut
7.  Mix in dry ingredients until just combined.  Do not over mix!
8.  Use a ice cream scooper to scoop batter into lined muffin cups.
9.  Top each muffin with chopped walnuts
10.  Bake until muffins are puffed and golden, about 23 minutes.

These muffins where nice and moist and full of banana flavor.  The in laws took quite a few home for morning coffee for the rest of the week.  Now we all know I am not a fan of coconut or nuts so I was more than happy to pack these little lovelies in a take out box.

This is Khloe the pup modeling her X-men shirt.  The pup does a natural look back.  Born model. 

Bake on friends!

XOXO

Blueberry Muffins

I love buying fruit from Costco.  I always feel I get the most bang for my buck there.  Especially on fruit such as blueberries.  I always want to eat blueberries cause they are a healthy snack.  But at the grocery store they are always a arm and a leg for a small container.  Not at Costco!  You get a huge container of blueberries for maybe just a buck more than the grocery store price.  Gotta love Costco!

On my last trip to Costco I saw chocolate covered blueberries.  I resisted the urge to buy them but I am starting to think that it would make a good cookie.  Oh well.

I decided to make some blueberry muffins with the fine blueberries that I purchased at Costco.  When I told the husband he seemed extremely happy.  Poor guy must be sick of eating banana bread. 

Blueberry Muffins

Ingredients:
1 1/2 cups all purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup almond milk
2 cups fresh blueberries

Streusel Topping
1/2 cup white sugar
1/3 cup all purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons cinnamon

Directions:
1.  Preheat oven to 400F.  Line with muffin liners.
2.  Combine flour, sugar, salt and baking powder.
3.  Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup.  Mix this with flour mixture.
4.  Fold in blueberries.
5.  Fill muffin cups about 2/3 full or use a ice cream scoop
6.  Sprinkle with streusel topping mixture
7.  Bake for 20 to 25 minutes or until tooth pick inserted comes out clean.

Please excuse how my muffin pan looks.  Can you tell I've had it for a very long time?   These muffins came out fantastic.  However they were a little to blueberry for me.  I think next time I will reduce the blueberries to 1 cup instead of 2.  But for those who need the antioxidants these muffins should be right up your ally.  El Hubby enjoyed them and my dad even came over for breakfast and took some home with him.  All in all a good recipe.

My fur baby makes me so happy.  Sometimes I am amazed on how much I could love a furry creature.

Life is short, eat dessert first!

 XOXO

Banana Coconut Chocolate Chip Muffins

I know I have been on a muffin crazy but I have a really good reason.  I have had to turn my break recipes to muffins because I keep burning my breads.  I don't know if it's my pan, oven, greasing too much or too little, or not putting a sheet of parchment paper oven my bread early enough.  What ever the reason is I keep getting burned bread with a raw center.  So instead of being frustrated and I have been turning everything into a muffin.  Which works just as well.

A friend of mine has recently asked if she can still use my recipes if she doesn't have wheat flour.  Of course!  I only substitute wheat flour to try to make things healthier.  If you don't have wheat flour go ahead and use all purpose flour.

So this will probably be the last banana recipe for a while.  I think.  I have used the last of my ripe bananas.  I think. 

Banana Coconut Chocolate Chip Muffins
Adapted from Taste Food

Ingredients:
3 large very ripe bananas
1/2 cup granulated sugar
1/2 cup brown sugar
3 eggs
1/2 cup vegetable oil
1/2 teaspoon ground cinnamon
2 cups all purpose flour
1 tablespoon wheat germ
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup shredded coconut, plus extra for sprinkling
1/2 cup semi sweet chocolate chips

Directions:
1.  Preheat oven to 350F.  Spray muffin pan with vegetable oil
2.  Mix bananas and brown sugar in a bowl until smooth.
3.  Add eggs one at a time.
4.  Mix in vegetable oil, vanilla extract and cinnamon until well combined.
5.  Whisk flour, wheat germ, baking powder, baking soda, and salt together in a separate bowl.
6.  Mix in dry ingredients with banana mixture.  Do not over mix.
7.  Add coconut and chocolate chips by hand.
8.  Use a ice cream scooper to scoop batter into greased muffin pans.
9.  Sprinkle additional coconut and chocolate chip on top
10.  Bake for about 20 minutes.
11.  Remove from oven and cool on rack for about 10 minutes.
12.  Remove muffins from pan and cool completely.

This banana recipe is a get-out-the-butter and put on some sweat pants kind of muffin.  Now I hate coconut but this muffin was so good that I ate it any way.  That's how good the muffin is.   Go ahead.  Eat a muffin.  Eat 2.  Eat 3.  Eat 4.  Heck eat as many as you want since you have your sweat pants on.  Just go for a nice long run/jog after.  Of course after your run/job eat another muffin for sustenance.

I am pretty sure my pup thinks she is a princess.  She is probably the most dramatic dog I know.  My husband says she learned it from me.  I don't even know if that is even possible.  Khloe jumps on the bed and sleeps like she belongs there.  Oh and the face she gives me if I attempt to move her.

Oh and what do I wake up to in the morning?  A Kong tennis ball in my bed!  I complain but I love my pup.  At least I know why I have back problems.  It's all the tennis balls in my bed!

XOXO

Oatmeal Banana Muffins

How do you make a banana muffin healthy?  You add oats in it of course!  Okay.  So that's usually my solution to making any baked goods healthy.  Or add wheat flour.  But whatever!  I am pretty sure it works.

Bananas are one of those foods that you can eat at every meal.  Breakfast, lunch, dinner, and dessert.  There is a restaurant in my town that makes banana beef.  It's not too shabby.

Oatmeal Banana Muffins
Adapted from babble

Ingredients:
3 very ripe bananas
3/4 cup packed brown sugar
1/4 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
3/4 cup all purpose flour
3/4 cup wheat flour
1/2 cup oats
1 teaspoon cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup raisins

Directions:
1.  Preheat oven to 350 degrees and spray muffin pan
2.  Mash bananas, sugar, oil, eggs, and vanilla extract.  The mixture will be lumpy.  It is okay.
3.  Mix flours, oats, cinnamon, baking soda and salt until combined.
4.  Mix dry ingredients into wet ingredients.  DO NOT OVER MIX.
5.  Add raisins.
6.  Use a ice cream scooper and scoop batter into prepared muffin pans.
7.  Bake for about 20 minutes or until tooth pick insert comes out clean.
8.  Cool on a rack.

These muffins are best with a slab of butter.  Oh wait.  Everything is better with a slab of butter!  On a more serious note this muffin is for sure a breakfast muffin.  This muffin is not too sweet and with the blend of oats and wheat flour it makes them perfect for my crazy Chinese family who always complain that "American" muffins are too sweet. 

The sweet pup waited with me for the muffins to cool.  Waiting is not something she enjoys to do.  Hence the face she is making.  Of course she was even more upset when she found out that there was nothing for her once the muffins where cool.  So of course I felt bad and gave her a teaspoon of peanut butter.  She waited nicely with me after all.

XOXO

Peanut Butter Banana Muffins

I heart my baby cousin. He is just the most adorable kid I know. Seriously. But to be fair I love all my family. So I have a freezer bag of frozen bananas thanks to my family who knows I love to bake. This bag was donated from cute little JakeEE so of course baked goods went to his house. I have so many banana recipes I have stacked up waiting to try so I am always excited when people bring me brown bananas. I know. I am weird.

So whenever I bake anything with peanut butter my dog is in the kitchen with me. The dog loves peanut butter. She can smell a peanut butter jar opening from the back yard. So of course when I decided to make peanut butter banana muffins the dog was waiting for her share of peanut butter. I know. I spoil my dog.

Peanut Butter Banana Muffins
Adapted from Pinch of Yum

Ingredients:
1/2 cup all purpose flour
1/2 cup wheat flour
3/4 cup oats
1/4 cup packed brown sugar
2 teaspoon baking soda
1 cup milk
2 tablespoon vegetable oil
1 egg
1/2 cup peanut butter
1 ripe banana
1 teaspoon vanilla extract

1/4 cup all purpose flour
1/4 cup oats
2 tablespoon butter
2 tablespoon brown sugar

Directions:
1. Preheat oven to 375 degrees and spray muffin pan
2. Mix milk, oil, egg, peanut butter, banana and vanilla.
3. Mix flours, oats, brown sugar and baking soda
4. Combine wet mixture with dry mixture until just combined.
5. Make oat and sugar topping.
6. Use a ice cream scooper and scoop into muffin pans.
7. Top batter with topping.
8. Bake for about 16 minutes.
9. Cool on cooling rack.

These muffins are amazing. You can eat them plain or with butter. Or with jam. The husband approved and of course the dog approved since she got about a teaspoon of peanut butter. I think the best part of this muffin is the topping.  Of course pretty much anything that has a topping is yummy. 

Hopefully little JakeEE and his household approves.

Enjoy!

XOXO

Banana Coconut Muffins

I hate coconut.  In fact I call them crap-o-nuts.  I am not fan of the flavor or the texture.  My dad hates it so so you can call me a daddy's girl.  One time my dad was eating a German Chocolate Pie and spit it out of his mouth and asked why there was worms in the chocolate pie.  Hahaha.  I love my dad.

But my husband loves coconut.  Some people ask why I keep baking coconut items and I tell them it's because my I am a good wife and my husband likes it.  Here's my deep dark secret ... I make things with coconut so I can get my baking fix and not eat the item so no extra calories.  Muahahaha!  Is it evil or genius?  You decide. 

Banana Coconut Muffins
Adapted from Amandeleine

Ingredients:
1 cup all purpose flour
1/4 cup wheat flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup ripe bananas (about 2 bananas)
1/2 cup unsalted butter, melted (1 stick)
2/3 cup sugar
1 egg
1/2 teaspoon vanilla extract
3/4 cup sweetened shredded coconut

Directions:
1.  Preheat oven to 375F.  Line 12 muffin cups
2.  Whisk together flour, baking powder and salt together.
3.  Cream butter and sugar
4.  Add banana until combined.
5.  Add egg until combined.
6.  Add vanilla extract and coconut
7.  Mix in dry ingredients until just combined.  Do not over mix!
8.  Use a ice cream scooper to scoop batter into lined muffin cups.
9.  Bake until muffins are puffed and golden, about 23 minutes.

As a person who hates coconut these muffins smells fabulous baking in my kitchen.  I am pretty sure my husband's mouth was watering the whole time these were baking.  The muffins came out nice, fluffy and moist.  The husband loved them and announced that he will eat them for breakfast every day.  We will see if that is true.

Enjoy!
XOXO

Blueberry Muffins

I am always looking for yummy muffin recipes because my family always complains that American desserts are too sweet.  However muffins are usually the only item that they agree are not too sweet.  Blueberries are full of great vitamins and when purchased at Costco super cheap.  

Blueberry Muffins
Adapted from A Zesty Bite

Ingredients:
1 1/2 cup all purpose flour
1 1/2 cup wheat flour
3/4 cup sugar
1 1/2 tablespoon baking powder
3/4 teaspoon salt
2 eggs
1 1/2 cups buttermilk
6 tablespoons unsalted butter, softened
1 1/2 teaspoons vanilla extract
1 1/2 cups blueberries, dried and lightly coated with flour
1 tablespoon sugar (for sprinkling)

Directions:
1.  Preheat oven to 350F
2.  Whisk flour, baking powder and salt
3.  Cream butter and sugar until fluffy, about 5 minutes.  Add eggs one at a time and mix until smooth.  Add in buttermilk and vanilla extract.
4.  Add dry ingredients.  Do not over mix.
5.  Slowly start to fold the blueberries into the mix.
6.  Line muffin pan and pour batter into liners with a ice cream scooper.
7.  Bake for 25 minutes or until golden brown
8.  Stick a toothpick in the center to make sure it comes out clean

These muffins came out amazing.  Moist, cakey, and just the right amount of sweetness.  I made these for the volunteers at a Tzu Chi free clinic.  The clinic was out in Raisin City and pretty much in the middle of nowhere.  Tzu Chi brought 2 mobiles with them and set up tents to see patients.  I decided to make these muffins because it seemed the easiest to eat  while out in the middle of nowhere. 

Enjoy!
XOXO

White Choclate Pecan Banana Muffins

So I made these muffins awhile ago and they were so good but I did not get a chance to take a picture of it and got discouraged to blog about a recipe with no picture.  Oh and I took the muffins to a pot luck at cultivation therefore a angry husband.  Then there was the 2nd time I made them on memorial weekend.  However this time around I disappointed my husband again by taking them all to my parents.  I am really a pretty bad wife if you ask my husband.  Apparently he work up ate a muffin for breakfast and by the time he got home from work they were all gone. 

These muffins are awesome.  Really, they are scrumptious.  I am not sure if it is the amazing banana recipe or if it is the white chocolate but either way the recipe is a keeper.

Ingredients:

1 cup all purpose flour

2/3 cup wheat flour

2 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

3 medium or 2 large very ripe bananas, mashed

2/3 cup white sugar

1/3 cup of vegetable oil

2 large eggs 

1 teaspoon vanilla extract

1/2 cup white chocolate chips

3/4 cup chopped pecans

Directions:

1.  Preheat oven to 350 degrees

2.  Spray a muffin pan with cooking spray

3.  Mash bananas

4.  Add sugar to bananas and mix until well combined

5.  Add oil, eggs, and vanilla to banana mixture until well combined

6.  In a separate bowl whisk flour, baking powder, salt, baking soda, and spices

7.  Add flour to banana mixture until just incorporated.  DO NOT OVERMIX

8.  Mix in white chocolate chips and pecans

9.  Use a ice cream scoop and scoop into muffin pan

10.  Bake for 20 minutes 

11.  Allow muffins to cool in pan for about 5 minutes before transferring to cooking rack

If you are like my family ripe bananas are hard to come by.  But if you happen to have some this recipe is a must!

PS.  I need to find ripe bananas again to make up for giving away my husband's muffins twice now.

Enjoy!

XOXO

Banana Muffins

This is probably the easiest banana recipe there ever was. It's easy and taste good. Which sometimes is hard to come by. It's one of those where you might have a bare pantry but can still make banana muffins!

Ingredients:
2 bananas
2 tablespoons of maple syrup
3/4 cups of white sugar
1 egg
1 cup of self-rising flour
1/4 cup of walnuts

Directions:
1. Preheat oven to 350F. Line baking pan with cupcake liners or spray with cooking spray.

2. Mash bananas. Mix mashed bananas with maple syrup, sugar.

3. Mix in egg.

4. Add flour and mix until batter is smooth.

5. Fold in nuts with a spoon. Save some to sprinkle on top of batter.

6. Pour batter in pan. I used a ice cream scooper. Sprinkle remaining nuts. Bake for about 20 minutes or until a toothpick tester comes out clean.

Some of my walnuts seemed to have sunk down to the bottom and I probably didn't add enough since I am not really a "nut" kind of person. However, this was still tastey! I think next time I will add more chopped nuts on top and not cupcake liner.

Enjoy!

XOXO

Peanut Butter Banana Chocolate Chip Muffins

I am currently obsessed with bananas. I don't know what my deal is. However, the husband and I hardly ever have ripe bananas around because we eat them as snacks or before we workout. I sadly am the person who asks others for ripe bananas. I have even traded my mom green/yellow bananas for brown bananas. I know, I am insane. But there is just so many banana recipes out there and not enough ripe brown bananas.

Ingredients:
1/2 cup sugar
1/4 cup vegetable oil
1 egg
1/4 cup milk
2 bananas, smashed
2 tablespoons creamy peanut butter
1 cup all purpose flour
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup semi sweet chocolate chips

Directions:
1. Preheat oven to 350F.

2. In a bowl hand mix sugar, oil, egg, milk, bananas, and peanut butter.

3. In a separate bowl mix flour, baking soda, baking powder, and salt.

4. Combine wet mixture with dry mixture. Do not over mix.

5. Take half of chocolate chips and mix in with the batter. Decorate the other half on top of the batter.

6. Fill muffin pans. Bake for about 16 minutes or until tooth pick inserted in center comes out clean.

These came out super tastey. Oh and the chocolate chips on top of the batter made the muffins look really good. This is a great snack with milk.

Enjoy!

XOXO

Strawberry Muffins

With the spring here ... and Costco selling trays of strawberries what could be better than strawberry muffins?

Since the holidays are special I try not to repeat dishes for brunch. So since for Christmas brunch I made blueberry muffins I decided to switch it up for Mother's Day with strawberry muffins. They turned out really yummy. This recipe is a keeper. The father in law liked them so much he asked if he could take some of the leftover home.

Ingredients:
3 eggs
2 cups sliced strawberries
2 cups sugar
1 1/2 cups cooking oil
3 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon baking soda

Directions:
1. Preheat oven to 350 degrees.

2. In a large bowl beat the 3 eggs until thick and lemon color.

3. In a separate bowl mash the strawberries. Add the sugar, mashed strawberries, and oil to the eggs and mix well.

4. In another large bowl sift together the flour, cinnamon, baking powder, soda, and salt.

5. Add the dry ingredients to the berry mixture and mix until just incorporated. Do not over mix.

6. Grease muffin pan.

7. Use ice cream scooper to fill muffin pans.

8. Bake for 22 minutes.

9. Cool for 10-15 minutes before removing bread from pans.

Tip: If the strawberries are too juicy, strain so muffins stay fluffy.

What is funny is I had bought blueberries with every intent to make blueberry muffins. Now what should I do with the blueberries?

XOXO